Sincerely Carolina

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Veggies with a Vengeance

by caroline

Whew! What a ridiculous last few days! I am not going to bore you with my complaints about how swamped I have been (literally and figuratively speaking), but let’s just say I’m glad to be on the flipside of things for now. Between stories that had to be written, Dayton Arts Project busyness and a flooded kitchen, I’m ready to be back into the groove of things.

I have been begging to post this recipe for you. But, in the midst of all the hooplah, I have not had a free moment and, unfortunately, have been keeping all of this yummy-ness from you for the last few days. Shame on me, right?

I found this recipe in my The Kind Diet book by Alicia Silverstone (I’ve been a bit obsessed lately) for Tuna Salad Sandwich (Kinda) and decided to put my own spin on it. The point of Alicia’s recipe was to create a vegan salad that could easily rival the popular tuna salad that people love to enjoy a smooshed between two pieces of bread. Her recipe calls for tempeh, but, while there are a few gluten-free options for tempeh, I decided to swap it for quinoa. I also added edamame, made a few other changes and came up with this …

 

Veggie Quinoa Salad (based on this recipe by Alicia Silverstone)

(Print me!)

  • 1 cup quinoa, cooked
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup frozen edamame
  • 1/4 green onion (scallions), chopped
  • 1/2 cup chopped celery
  • 1/4 cup bell peppers, chopped (pick any color!)
  • 1/2 medium cucumber, chopped
  • 2 Tablespoons fresh dill
  • 1 Tablespoon fresh parsley
  • squeeze of lemon juice
  • 4 Tablespoons vegan, gluten-free mayonnaise
  • 2 Tablespoons Dijon or honey Dijon mustard
  • Salt and pepper, as desired

NOTES: I used Ancient Harvest Inca Red Quinoa, but you can also use traditional quinoa. I also used Nasoya Nayonaise and honey Dijon mustard (feel free to use regular Dijon).

 

Directions

Prepare quinoa according to package directions. When water is almost completely absorbed, add frozen peas, corn and edamame. Remove from heat and let cool.

In a medium bowl, combine green onion, celery, peppers, dill, parsley, lemon juice, mayonnaise and dijon. Add cooled quinoa mixture and stir until thoroughly combined.

Store in airtight container in refrigerator.

This salad is absolutely heavenly when served on its own, but I had it for lunch wrapped in lettuce leaves and it was oh-so-good. I also think it would be great served on a slice of toasted gluten-free bread, open-faced style with melted cheese. (Need inspiration? Click here.)

No matter how you decide to munch it, this salad is a hit. And I think it just might be a sharp contender for my favorite tuna salad. :)